Pumpkin Soup with Roasted Pepitas

Serves 6

Ingredients:

1- 4 to 5 lb pumpkin

1 - 15 oz can pumpkin puree

1 medium onion, chopped

3 cups chopped celery

3 cups chopped leek

4 cups chicken broth

½ cup white rice

1 Tbsp olive oil

1 tsp Worcestershire Sauce 

1 Tbsp Chef Josef’s Original Seasoning Blend

Garnish:

1/2 cup Sour crème

½ cup toasted pumpkin seeds (Pepitas)

1/2 cup chopped cilantro

Roast Pumpkin in oven at 425˚ for 35 minutes.

Remove from oven, let cool, peel and remove seeds.

Place seeds on and oiled baking sheet and roast at 350˚ for 10 minutes.

Set aside.

Glaze onion, leek and celery in olive oil in a large pot.

Add pumpkin, rice, spices and chicken broth.

Simmer for 30 to 45 minutes until all ingredients are tender.

Purée all ingredients.

Garnish with the toasted seeds and sour crème and cilantro.

Tomato Salad with Mozzarella and Basil

Serves 4

Ingredients:

4 medium Heirloom or other tomatoes (around 1.5 lbs)

½ cup chopped Basil

½ pound fresh Mozzarella or Bocconcini

Dressing

4 Tbsp olive oil

1 tsp Balsamic vinegar

½ tsp Lemon juice

½ tsp Chef Josef’s Original or Chef Josef’s Lemon Dill Seasoning blend

Slice tomatoes.

Mix oil, vinegar and seasoning blend for the dressing.

Place tomatoes and mozzarella on individual serving plates. Add dressing on top. Finish with sliced basil.

*Note: I find that when I make a salad dressing it is important to use a really good vinegar. A good balsamic vinegar can be pricey, but you will only need very little, so it is really worth every penny. You can make extra dressing and save it in the refrigerator for another salad.

Butternut Squash Soup

Butternut Squash Soup

Makes 8 portions

Ingredients:

1 medium butternut squash  (4 cups of cut up squash)

2 medium carrots, cut up

1 medium onion

½ leek chopped

¼ stalk of celery

1 Tbsp freshly chopped ginger

½ cup rice

1 quart of chicken or vegetable stock

1 cup coconut crème

½ cup sour crème or crème fresh

2 Tbsp butter

2 tsp Chef Josef’s Tarragon Citrus blend or Chef Josef’s Curry Basil blend

Glaze onion, celery and leek in butter. Add in the butternut squash, stock and rice. Simmer until everything is soft, approximately 45 minutes. Puree everything. Add seasoning and coconut crème, and bring to a simmer. Garnish with sour crème or crème fresh and serve.

Roasted Butternut Squash

4 portions

1 lb of 1 inch pieces from a peeled Butternut squash

2 Tbsp olive oil or butter

2 tsp honey or brown sugar (optional)

2 tsp Chef Josef’s Tarragon Citrus or Curry Basil or Lemon Dill Blend

Place all ingredients in an iron skillet or baking sheet

Roast in preheated oven at 425˚ for 25 - 35 minutes in middle of oven.

Makes a great side dish.

Or serve as a meal served with an egg (cooked over easy) on top.

Salmon with Green Beans and Red Potatoes Sauté

Serves: 2 people

¾ lb salmon, cut into in 1” cubes

3 cups of green beans

2 cups red potatoes

½ cup sliced leek or red onions

2 Tbsp olive oil

½ tsp chef Josef’s lemon dill or curry basil Blend

Cut and blanch beans and potatoes ‘til al dente. 

Cut salmon into 1” pieces.

Sauté leek in oil, add salmon and seasoning blend. 

Steam salmon mixture for 4 minutes.

Add the beans and potatoes, cover and steam for 2 more minutes